Celebrate Easter Weekend with Almond Cupcakes - Real Talk Moms

Celebrate Easter Weekend with Almond Cupcakes

 

Easter Weekend is the perfect time to get together with family and feast on an array of amazing food.  This year, why not include this delicious Almond Cupcake recipe courtesy of Almond Breeze?

Just look at these Almond Cupcakes – a surprise almond filling and topped with sugar-coated almonds as garnish.  Aren’t they just gorgeous?  Try enjoying them with a tall glass of cold Almond Breeze as an accompaniment!

Luscious Almond Cupcakes for Easter Dinner or just anytime dessert with an almond paste filling and gorgeous sugar coated almonds on top!

We can’t wait to whip up these Almond Cupcakes this Easter weekend!

Almond Cupcakes

Author: Almond Breeze

Ingredients

3 1/2 cups (875 mL) sifted cake flour
1 tbsp (15 mL) plus 1 tsp (5 mL) baking powder
1/2 tsp (2 mL) salt
1 cup (250 mL) Almond Breeze® Vanilla
1 tsp (5 mL) vanilla extract
1/2 tsp (2 mL) almond extract
1 cup (250mL) unsalted butter, room temperature
1 1/3 cup (325 mL) sugar, divided
8 large egg whites, room temperature
1/2 tsp (2 mL) cream of tartar
1/4 cup (50 mL) prepared almond paste, divided by teaspoonfuls and rolled into balls

 

White Frosting:

5 tablespoons water

1/4 teaspoon cream of tartar

1 1/3 cups sugar

2 large egg whites, room temperature

1 tablespoon light corn syrup

1 teaspoon vanilla extract

 

Sugar-Coated Almonds:

3 1/2 cups sliced almonds

1 cup sugar

 

Directions

Preheat oven to 375°F (190°C). Place cupcake liners in a cupcake pan.

Sift together the flour, baking powder and salt on a sheet of parchment paper. In a small bowl or measuring glass, combine almond beverage, vanilla and almond extract. In a large bowl beat butter until creamy (can use a hand mixer if desired). Add 1 cup sugar and beat quickly until fluffy. Add the flour mixture in 3 parts, alternating with the Almond Breeze® Vanilla mixture and mixing slowly after each addition.

In another large bowl, whisk egg whites and cream of tartar until soft peaks form. Gradually add remaining 1/3 cup sugar, mixing with a hand mixer at a high speed, until peaks are stiff but not dry. Use a rubber spatula to fold 1/4 of the egg whites into cake mixture in the large bowl. Then fold in the remaining egg white mixture until batter is well combined.

Fill each cupcake liner halfway with batter and bake for 5 minutes. Remove from oven and lightly place prepared almond paste (teaspoonfuls rolled into balls) atop each cupcake, centered. Top with batter so the liner is 2/3-3/4 full. Bake until a tester comes out clean, 15 to 18 minutes. Allow to cool in the pan for 10 minutes, and move to a wire rack to cool completely. Prepare frosting* and Sugar-Coated Almonds**. Frost cupcakes and sprinkle with almonds. Serve.

Frosting
Whisk together ingredients except vanilla extract in a large stainless steel bowl. Set the bowl in a wide, deep skillet filled with about 1 inch of simmering water. Make sure the water level is at least as high as the depth of the egg whites in the bowl. Beat the whites on low speed of a handheld mixer until the mixture reaches 140°F on an instant read thermometer. Do not stop beating while the bowl is in the skillet, or the egg whites may overcook. Beat on high speed for 5 minutes. Remove the bowl from the skillet and add vanilla extract. Beat on high speed for 2 to 3 more minutes to cool. Use within a few hours. Serve any leftover frosting as a dip for fresh fruit.

Sugar-Coated Almonds
In an ungreased baking pan, roast 3 1/2 cups sliced almonds at 375°F for 10 minutes, turning pan and stirring halfway through baking time. Bring 1 cup sugar and 2 cups water to a boil in a large pan; add almonds and stir. Sugar with crystallize; keep stirring and then it will caramelize; remove from heat and spread almonds onto a baking sheet lined with parchment paper. When cool and dry, break up and sprinkle on top of cupcakes. Store any extra almonds in an airtight container. They are great for snacking, in popcorn or as a topping for ice cream.

Yields: 24 Servings.

 

Celebrate Easter Weekend with Almond Cupcakes
Author: 
Serves: 24
 
Ingredients
  • 3½ cups (875 mL) sifted cake flour
  • 1 tbsp (15 mL) plus 1 tsp (5 mL) baking powder
  • ½ tsp (2 mL) salt
  • 1 cup (250 mL) Almond Breeze® Vanilla
  • 1 tsp (5 mL) vanilla extract
  • ½ tsp (2 mL) almond extract
  • 1 cup (250mL) unsalted butter, room temperature
  • 1⅓ cup (325 mL) sugar, divided
  • 8 large egg whites, room temperature
  • ½ tsp (2 mL) cream of tartar
  • ¼ cup (50 mL) prepared almond paste, divided by teaspoonfuls and rolled into balls
  • White Frosting:
  • 5 tablespoons water
  • ¼ teaspoon cream of tartar
  • 1⅓ cups sugar
  • 2 large egg whites, room temperature
  • 1 tablespoon light corn syrup
  • 1 teaspoon vanilla extract
  • Sugar-Coated Almonds:
  • 3½ cups sliced almonds
  • 1 cup sugar
Instructions
  1. Preheat oven to 375°F (190°C). Place cupcake liners in a cupcake pan.
  2. Sift together the flour, baking powder and salt on a sheet of parchment paper. In a small bowl or measuring glass, combine almond beverage, vanilla and almond extract. In a large bowl beat butter until creamy (can use a hand mixer if desired). Add 1 cup sugar and beat quickly until fluffy. Add the flour mixture in 3 parts, alternating with the Almond Breeze® Vanilla mixture and mixing slowly after each addition.
  3. In another large bowl, whisk egg whites and cream of tartar until soft peaks form. Gradually add remaining ⅓ cup sugar, mixing with a hand mixer at a high speed, until peaks are stiff but not dry. Use a rubber spatula to fold ¼ of the egg whites into cake mixture in the large bowl. Then fold in the remaining egg white mixture until batter is well combined.
  4. Fill each cupcake liner halfway with batter and bake for 5 minutes. Remove from oven and lightly place prepared almond paste (teaspoonfuls rolled into balls) atop each cupcake, centered. Top with batter so the liner is ⅔-3/4 full. Bake until a tester comes out clean, 15 to 18 minutes. Allow to cool in the pan for 10 minutes, and move to a wire rack to cool completely. Prepare frosting* and Sugar-Coated Almonds**. Frost cupcakes and sprinkle with almonds. Serve.
  5. Frosting:
  6. Whisk together ingredients except vanilla extract in a large stainless steel bowl. Set the bowl in a wide, deep skillet filled with about 1 inch of simmering water. Make sure the water level is at least as high as the depth of the egg whites in the bowl. Beat the whites on low speed of a handheld mixer until the mixture reaches 140°F on an instant read thermometer. Do not stop beating while the bowl is in the skillet, or the egg whites may overcook. Beat on high speed for 5 minutes. Remove the bowl from the skillet and add vanilla extract. Beat on high speed for 2 to 3 more minutes to cool. Use within a few hours. Serve any leftover frosting as a dip for fresh fruit.
  7. Sugar-Coated Almonds:
  8. In an ungreased baking pan, roast 3½ cups sliced almonds at 375°F for 10 minutes, turning pan and stirring halfway through baking time. Bring 1 cup sugar and 2 cups water to a boil in a large pan; add almonds and stir. Sugar with crystallize; keep stirring and then it will caramelize; remove from heat and spread almonds onto a baking sheet lined with parchment paper. When cool and dry, break up and sprinkle on top of cupcakes. Store any extra almonds in an airtight container. They are great for snacking, in popcorn or as a topping for ice cream.
  9. Yields: 24 Servings.

 

 What is on your menu this Easter weekend?

 

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